Haricots Verts, Red Potato and Cucumber Salad

READY IN: 1hr 50mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • scrub the potatoes clean and trim away any rough spots.
  • cut in half potatoes that are larger than a walnut.
  • Salt the potatoes lightly and steam them for about 15 minutes, or till tender. Let them cool.
  • Wash and trim the beans and steam them for 5-7 minutes, till tender crisp. Let them cool.
  • If you have slender, thin skinned cucumbers, wash them, trim the ends and slice the 1/8 inch thick. If you can only find the thicker skinned cucumbers, you will need to peel them, halve them lengthwise and scrape out the seeds before slicing.
  • Combine potatoes, green beans, sliced cucumbers, dill, red onion in a large bowl.
  • whisk together the olive oil, lemon juice, salt, sugar, dijon mustard and a dash of pepper.
  • pour the dressing over the vegetables and toss together gently but thoroughly.
  • try not to break up the potatoes.
  • allow the salad to rest in the refrigerator for an hour or so, then taste, and correct seasonings with more salt, pepper, lemon juice, etc, as needed.
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